- 1 c grated coconut
- 1 c milk
- 1 c sugar
- 2 Tbsp all-purpose flour
- 1 pinch salt
- 2 large eggs
- 1 large egg, separated
- 1 tsp vanilla extract
- 2 Tbsp melted butter
- 1 unbaked 8 or 9 inch pie shell
- nutmeg, optional
1Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
2Stir together sugar, flour, and salt. Set aside.
3Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
4Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
5Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
6Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
7If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.